Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp low-sodium taco seasoning
  • 16 oz Velveeta cheese, cubed into 1-inch pieces
  • 4 oz full-fat cream cheese, softened
  • 10 oz can Ro-Tel Diced Tomatoes and Green Chilies
  • 0.25 cup whole milk
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp pickled jalapeño juice

Instructions:

  1. Place a large skillet over medium-high heat. Add the ground beef and diced onion. Break the meat into small crumbles and let it sear undisturbed for 2-3 minutes to develop a savory crust.
  2. Once the beef is mahogany-colored and onions are translucent, drain all visible fat from the pan. Stir in the minced garlic and taco seasoning, cooking for 60 seconds until fragrant.
  3. Lower the heat to medium-low. Add the cubed Velveeta, softened cream cheese, and the can of Ro-Tel (drained halfway). Stir continuously with a silicone spatula until the cheeses are fully melted and emulsified.
  4. If the dip is too thick, gradually stir in the whole milk until the desired consistency is reached. Stir in the pickled jalapeño juice to brighten the flavor.
  5. Remove from heat and garnish with fresh chopped cilantro. Serve immediately while molten.